Cactus Tavern
B2017 E Cactus Rd, Phoenix 85022
Food Establishment - Eating & Drinking · Permit FD-23-03379
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
Mar 23, 2026Routine1 priority1 foundation1 coreB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
No hand towels at handsink in kitchen at time of inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.
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6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Meatloaf in steam table measured 85-120 degrees F at time of inspection. Employee said that it had been restocked less than an hour prior and just reheats in the steam table. Instructed employee to reheat food items with oven, stove, or microwave to 165 degrees F within 2 hours prior to holding in steam table. Please ensure food items are actively reheated to 165 degrees F prior to hot holding. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating.
2025
Dec 4, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Spoke to PIC about removing old date stickers from containers.
Jun 24, 2025RoutinecleanA
No County legal action will result from this inspection.Discussed date-marking.
Apr 10, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Oct 24, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.
Inspector's notes
Observed 0 ppm chlorine sanitizer in the bar dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed then tested correctly. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. This is a second consecutive repeat violation. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Aug 2, 2024Routine1 priority1 coreB°
No County legal action will result from this inspection.
Inspector's notes
Observed 0 ppm chlorine sanitizer in the dish machine in the bar area. Chlorine sanitizer should be between 50-100 ppm to prevent the growth of pathogens. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The sanitizer bottle was replaced, the machine primed, and the sanitizer tested correctly. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed the cold holding unit on the cook line is not maintaining temperature and the chef is using ice baths with a minimal amount of food in the meantime. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Please ensure the unit is repaired so the temperature is below 40*F. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Apr 22, 2024Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.Report emailed to PIC.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 5,Signer: Alaina Lish
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cut tomatoes, cut lettuce, feta crumbles, grilled chicken and sauerkraut in the main cold holding unit in front of the friars with temperatures between 46-48*F. Time/temperature control for safety foods should be cold held below 41*F to prevent the growth of pathogens. PIC stated the food had been in the unit since 11am this morning and voluntarily discarded the food. Ambient air temperature taken with a min/max thermometer of the unit was 43*F and the stand-alone thermometer inside of the unit was reading 40*F. Please have the unit serviced and turn down the temperature to compensate being directly in front of the friars and grill. Correct By: Corrected At Time Of Inspection
2023
Sep 14, 2023Advisorynot scoredclean
This advisory is conducted for the correction of the air gaps noted on the 7/28/23 inspection. Electronic pictures were sent by the person in charge showing the correction. Items have been noted as corrected. Inspection report emailed.No County legal action will result from this inspection
Jul 28, 2023Routine1 coreA°
OC- reinspection conducted with Andrew.Inspection rights and report emailed to AndrewFacility has one correction to completeNo County legal action will result from this inspectionAward: Re-Inspection,Signer: Andrew Spence
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- FOod prep sink and handwash station drainage line connected together. Drainage line lays below the floor sink flood lip -- Provide 1 inch air gaps for drainage lines to the top of the floor sink flood lip Provide hub drain for the food prep sink that is plumbed with the handwash station drainage line Correct By: Correct Prior To Reinspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →